Category Archives: preparation

Pizza baked in house on baking stone

Pizza baked in house on baking stone. One of the questions that comes to me more frequently by friends who prepare the pizza at home is as follows: How do I make a good pizza even with the oven in my house?

Pizza baked in house on baking stone
Pizza baked in house on baking stone

The biggest problem for those who prepare the pizza for the family at home lies in the cooking of the same. Many think that the cause of a bad result is due to the mix, the ingredients used, or the rising times not respected. All we know that the baking temperature of the pizza is approximately 300 degrees. Often the oven of our house does not even reach the maximum power of this temperature, and, if we consider that the opening of the large door of the oven, when we insert the pizza to be cooked, a large part of the heat is lost, the temperature drops drastically and we are to bake the pizza with the thermostat which indicates that the heat has subsided considerably, sometimes down to 200 degrees. The result that is obtained by cooking our pizza at such low temperatures is often due to lack of fragrance, rubbery pizza, pale color and cooking times that are up to 30 minutes. A good product cooked in a wood stove takes less than a minute, and in a professional oven is around 3 minutes.

Then, how to rectify this unfortunate incident and improve our pizza?

Pizza baked in house on baking stone
Pizza baked in house on baking stone

Pizza baked in house on baking stone

The baking stone.

The baking stone is a tool in my opinion fundamental and indispensable for all those who prepare the pizza at home in the classic kitchen oven.

The baking stone is inserted in the oven, the oven must be brought to temperature (300 degrees), It must be turned on at least 30 minutes early.

The refractory material will work for us acting as a heat accumulator, already you will notice right away that once inserted the pizza to be cooked and closed the oven door, the temperature will remain high enough. Already from the first time you use it, you will notice a marked improvement in your beloved pizza.

Pizza baked in house on baking stone
Pizza baked in house on baking stone

Pizza baked in house on baking stone

The perfect pizza:

You all know that you can cook the pizza directly on the refractory stone, try this, you shorten a lot of the cooking time and you will get a state of the art product.

Even for those that do not want to change their habits, and they want to continue to bake your own pizza in the classic pan, notice visible improvements in cooking using the aid of refractory stone.

Costs:

Lovers of DIY, They can buy from stores of material for the building refractory mortar pennies per pound and build a baking stone for your custom and personalized thick oven. Who does not have time and possibilities, may apply to Amazon and get get the baking stone in their own home in a day at very reasonable prices.

Below are some examples of good refractory stones that I have selected for you:

If after all these recommendations and suggestions your homemade pizza is not the best aspect, or is coming disaster, I suggest you subscribe to our online professional course. Easy and suitable for everyone, our online course you will get fantastic results from the first time you prepare the pizza for your guests at your home. To learn more and to get more information, click here.

Pizza baked in house on baking stone
Pizza baked in house on baking stone

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Guide Flour for Pizza Which Use

Guide Flour for Pizza Which Use

Guide Flour for Pizza Which Use. This article contains the '”A B C” a pizzaiolo, a pastry chef or a baker. All those who are about to make pizza or bread in the store or at home should know perfectly the content of this post.

Guide Flour for Pizza Which Use
Guide Flour for Pizza Which Use

Guide Flour for Pizza Which Use

Flour…. because we do not give the right value to the flour that we use? Often we commit our first mistake in the preparation of the pizza from the choice of the flour we buy on the supermarket shelf. I'm tired of listening to complaints juxtaposed to a badly managed product, blaming your oven, leavening, the yeast that was not good or not has been put enough dough. From all this it was necessary to write again for clarification on this product which is the basic ingredient of bread in all the kitchens of the world.

Each flour has special characteristics which make it suitable for one or for another type of preparation.

We see all kinds of wheat flour, their use, the difference between their strength (The) and proteins, so we will be able to make the right choice in buying:

Guide Flour for Pizza Which Use
Guide Flour for Pizza Which Use

Guide Flour for Pizza Which Use

FLOUR 00

Flour 00 It is the most common flour, It is obtained from the processing of the inner part of the seed of wheat, to tell the truth when it comes to us, the 00 It does not contain anything more, considering that, in the grinding process are eliminated fibers, minerals and vitamins. It will surely be easy to work, but does not provide any nutrients to our body, Indeed there are many who say that it hurts, rich in sugars and difficult to digest.

FLOUR 0

Just less refined the 00, flour type 0 and widely used in bread making because it contains much gluten.

FLOUR 1

The high content of bran and wheat germ make flour 1 full of useful substances for our body. Very used for the production of bread, pizza, pastries and bakery products.

FLOUR 2

The flour 2 It is an integral seed flour, Highly textured and coarsely minced. Much easier to work with than the whole wheat flour. Precisely because of its degree of grinding the flour 2 leavens much more slowly than a 0 or of a 00. This type of flour is used in baking, a pizzeria and bakery for some types of sweets.

WHOLEMEAL FLOUR

The unrefined grinding, from this type of flour a grainy texture to the touch. It contains the highest number of nutrients seen that the whole is milled grain of wheat. Although its use is very limited as very difficult to work, it is the best. If you decide to buy it, try freshly ground whole wheat flour in stone, the slow grind does not overheat the grain that will keep all its properties.

Guide Flour for Pizza Which Use
Guide Flour for Pizza Which Use

The strength of the flour

The flour is also classified according to its power (The). the strength of the flour is the absorption capacity of liquids during the dough and the ability to retain carbon dioxide during the leavening (see the gluten network of the pizza) and it is measured according to the contained gluten protein (gliadina+ glutenina).

A strong flour will be used for long fermentation products such as bread, pizza, Christmas panettone and Easter cakes with cheese, A weak flour is suitable for production that do not require long rising, type pastry, brisè pasta etc..

The strength of the flour find it written on the same packaging, the unit of measurement is the W, the strength scale ranges from weak to stronger 130W 500W.

Here's how they are used:

weak flours up to 170W

These flours absorb about 50% of liquids and are ideal for leavened flour like cookies

Farine medie da 180W and 260W

Absorb in phase of liquid mixture that can reach the 65% weight and they are used for products that contain an average quantity of liquid as the rolls.

Farine forti da 270W and 350W

absorb the 65 to the 70% liquid and is ideal for PIZZA. For a good pizza often prepares a mixture containing flour Manitoba. The MANITOBA flour is often used to increase the strength of weak flour, It has its own force of about 350W and comes to even absorb 90% of liquid.

strong flour over 350W

These flours arrive to absorb up to 90% of liquid. They are often used by pastry chefs to prepare delicious Panettone and Pandoro.

In Italy, specialists in Complicating matters is in force the law number 580 which, with its subsequent amendments provides that the bag of flour classification is shown in terms of ashes or the minerals that remain intact after refining: more ashes are low and more the flour is refined.

Soft wheat flour type 00 – 0,55%
Soft wheat flour type 0 – 0,65%
Soft wheat flour type 1 – 0,80%
Soft wheat flour type 2 – 0,95%
Wheat wholemeal flour – 1,30% / 1,70%

Guide Flour for Pizza Which Use
Guide Flour for Pizza Which Use

The flour protein.

Even proteins ( Gliadina e glutenina) They must be specified by law on the bag of flour. The minimum values ​​of commerce have these:

Soft wheat flour type 00 – 9,00%
Soft wheat flour type 0 – 11,00%
Soft wheat flour type 1 – 12,00%
Soft wheat flour type 2 – 12,00%
Wheat wholemeal flour – 12,00%

The hard wheat flour

For wheat flour as not to further complicate things we have reserved a separate article that you can consult by clicking here.

I tend to have in my school pizza makers of the students who come from other countries where the flours are classified differently, so I prepared a helpful valid table for you if you decide to make pizza to your guests while on holiday abroad.

Classification of flour abroad:
Soft wheat flour type 00 – Pastry flour
Soft wheat flour type 0 – All pourpose flour
Soft wheat flour type 1 – High gluten flour
Soft wheat flour type 2 – First clear flour
Wholemeal flour – White whole wheat
Durum wheat flour – Durum wheat semolina

Flour!!! In our professional courses of pizza at our school of pizza, the flour is the basic argument that everyone should know. A pizza maker who attended our course will be able to prepare their own perfect blend of flour, depending on the type of leavening that want to do. To learn more about our professional courses CLICK HERE.

If you want to learn more about the flour, consultation wikipedia

Guide Flour for Pizza Which Use

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Converting American and British units in the kitchen

Converting American and British units in the kitchen. A welcome gift to all those who love to cook. Surely you will often, as it happens to me, in the preparation of some recipes we are faced with having to calculate the strange measures taken by the Anglo-Saxons and the Americans and translate them with the units of measurement “European” with which we are most often used to working.

Converting American and British units in the kitchen
Converting American and British units in the kitchen

If you are among one of these, I suggest you save this page to your sites “Favorites” then find it easily just you need it.

The measuring system of the Anglo-American recipes is completely based on:

= Cup Cups

Tablespoon = Spoons

Teaspoon Teaspoon =

Ounces = Once

which they are used in all recipes for solids than for liquids.

For those who are not very good at math, here is a very useful table that I have prepared for you.

Converting American and British units in the kitchen
Converting American and British units in the kitchen

Converting American and British units in the kitchen

conversion table from ounces to grams:

½ oz = 10 g
¾ oz = 20 g
1 oz = 25 g
1½ oz = 40 g
2 oz = 50 g
2½ oz = 60 g
3 oz = 75 g
4 oz = 110 g
4½ oz = 125 g
5 oz = 150 g
6 oz = 175 g
7 oz = 200 g
8 oz = 225 g
9 oz = 250 g
10 oz = 275 g
12 oz = 350 g
1 lb = 450 g
1 lb 8 oz = 700 g
2 lb = 900 g
3 lb = 1.35 kg

This is instead the table for the conversion of liquid:

1 cup = 240 ml
1/2 cup = 120 ml
1/3 cup = 80 ml
1/4 cup = 60 ml = 4 tablespoons (tbsp)
1 tablespoon (tbsp) = 15 ml = 3 teaspoons (tsp)
1 teaspoon = 5 ml (tsp)
1 fluid ounce = 30 ml
1 US quart = 1 liter

This table represents the devious “cup”

1 cup flour = 150 grams
1 cup granulated sugar = 225 grams
1 cup brown sugar = 175 grams
1 cup raisins = 200 grams
1 cup uncooked basmati rice = 180 grams
1 cup grated cheese = 110 grams
1 cup butter / margarine = 2 stick = 225 grams
1 cup milk = 240 ml
1 cup Yogurt = 250 grams
1 cup chocolate chips = 160 grams
1 cup cacao = 120 grams
1 cup miele = 300 grams
1 cup polenta = 160 grams

Converting American and British units in the kitchen
Converting American and British units in the kitchen

Converting American and British units in the kitchen

Knowing the amount expressed in units of measurement Anglo-American and multiplying for conventional numbers you get the right amount in the European measurement system.

Teaspoons (tsp) x 4.93 = milliliters
Tablespoons (tbsp) x 14.79 = milliliters
Fluid ounces (fl. oz.) x 29.57 = milliliters
Cups x 236.59 = milliliters
Cups x 0.236 = liters
Ounces x 28.35 = grams

Complicated? With the availability of this table, certainly everything will be easier.

It does not end here, Also the measures for the temperatures and for the speeds are different, but more about that in another article.

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Flavored with Basil Oil

Flavored with Basil Oil

The oil flavored with basil is one of the ingredients used in the pizza parlors and kitchens around the world. There are several ways to prepare this delicious flavored oil, a faster version raw obtained by blending a few leaves of basil with the olive oil, and version “flavored oil”mostly used on pizza.

Flavored with Basil Oil
Flavored with Basil Oil

To prepare’Oil flavored with basil

10 inflorescences of basil and 10 leaves

1 liter of extra virgin olive oil.

Oil preparation flavored with basil

Pick the flowers early in the morning and the basil leaves, wash and dry well.

Arrange everything in a glass jar, cover with extra virgin olive oil, close the jar and leave to rest in a cool, dark room for 3 weeks.

consume within 3 months.

Flavored with Basil Oil
Flavored with Basil Oil

Tips:

Freshly baked your pizzas, add a little oil with basil before serving them to your customers.

If you want to know more about Basil, consultation wikipedia

Do you like pizza? Access our ongoing professional pizza maker online, or attend one of our courses at our School of Pizza Makers.

Flavored with Basil Oil
Flavored with Basil Oil

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Preparation Oil Rosemary Mediterranean

Preparation Oil Rosemary Mediterranean

Preparation Oil Rosemary Mediterranean

Preparation Oil Rosemary Mediterranean
Preparation Oil Rosemary Mediterranean

Among the aromatic oils often used in cooking but especially in pizzeria is highly valued rosemary oil. Easy to prepare at home and always present on the table pizza. Serve a customer a focaccia and add an extra virgin olive oil flavored with rosemary is the trick used by many pizza makers to improve the taste of their pizzas.

The process for the preparation of oil to the Mediterranean rosemary is simple and quick and will take away only a few tens of minutes.

Preparation Oil Rosemary Mediterranean
Preparation Oil Rosemary Mediterranean

Preparation Oil Rosemary Mediterranean

  • Let's start with choosing the right bottle.
  • Wash and dry a bottle to use as a display container for our oil with rosemary.
  • Cut fresh sprigs of rosemary mediterranean long until the end of the container.
  • Washed with water and dried well the sprigs of rosemary to prevent the onset of mold.
  • Place rosemary in bottle container.
  • Fill the bottle with extra virgin olive oil, up to completely cover the rosemary.
  • tightly capped
  • Let steep for a place in the dark for at least 3 weeks.
Preparation Oil Rosemary Mediterranean
Preparation Oil Rosemary Mediterranean

Preparation Oil Rosemary Mediterranean

As promised by the title, within minutes we have prepared excellent flavored oil. The secret to success is enclosed in a few words: Use of good extra virgin olive oil.

In Pizzeria, Oil Rosemary is widely used as a dressing on pizza or on all types of bruschetta.

In the kitchen It is great when used as a sauce for grilled meats and it is exceptional as a condiment on any salad.

I spent a whole day visiting Oleificio Fiobo you find by clicking here, to observe the fantastic world of the production of extra virgin olive oil. This is the result:

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How To Make The Arancini Siciliani Rice

How To Make The Arancini Siciliani Rice. I am always constantly increasing the pizzerias in Italy and around the world that have introduced in their menu this delicious Sicilian specialties.

Arancini are often served as an aperitif, waiting for the arrival pizza, or as a real dish.

How To Make The Arancini Siciliani Rice
How To Make The Arancini Siciliani Rice

Today we will prepare this delicious Sicilian specialties in a simple and rapid.

We begin by clarifying once and for all that are arancini “male” although in Sicily all the call to “female”….arancine.

How To Make The Arancini Siciliani Rice

How To Make The Arancini Siciliani Rice
How To Make The Arancini Siciliani Rice

Ingredients for 12 arancini:

For rice

500 grammi riso (Vialone Nano)

1 onion

100 grams of butter

1/2 glass of white wine

vegetable broth

saffron

sale

pepe

 

How To Make The Arancini Siciliani Rice
How To Make The Arancini Siciliani Rice

For the filling

200 grams of meat sauce

 

How To Make The Arancini Siciliani Rice
How To Make The Arancini Siciliani Rice

For breading:

2 album

bread crumbs
For frying:

Sunflower oil

 

Not remember how to prepare the meat sauce? No problem, here is a simple guide:

How To Make The Arancini Siciliani Rice
How To Make The Arancini Siciliani Rice

Prepare the sauce with celery, carrots and onions in a little oil, let it brown and then add the ground meat.

Add the peas and tomato sauce and cook on low heat and season with salt and pepper.

The preparation of the rice:

Prepare the vegetable broth put in a pot with water celery, carrots and onion.

In a pan with 50 grams of butter, we're going to toast the rice, when it's perfectly toasted and color abrato, add white wine.

Gradually add the vegetable stock, When lacking 2 minutes cooking, Dissolve the saffron in a glass with broth and add to rice.

When cooked, the rice in a bowl and let it cool.

How To Make The Arancini Siciliani Rice

Arrange all the ingredients on the table. With one hand, grab a handful of rice, paid the center a spoonful of sauce and cover with more rice sauce giving it the classic round shape of arancini.

How To Make The Arancini Siciliani Rice
How To Make The Arancini Siciliani Rice

Past arancini in the album, followed in breadcrumbs.

Fry in hot oil.

How To Make The Arancini Siciliani Rice

If you want to learn more about Arancini have a look at wikipedia.

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Pizza Truffle Recipe and Preparation

Pizza Truffle Recipe and Preparation

The pizza is the Italian word better known to the world, second of this special list is the word spaghetti followed by cappuccino.
E’ appreciated both by adults and children to be a genuine flat, tasty and cheap. At home or in a restaurant eating a pizza together is a perfect way to spend an evening.
The pizza has many variations, ranging from the classic margherita to complex offering authentic mix of flavors.
Today I will explain how to make a pizza with truffle, a well known product in the middle northern Italy.

Pizza Truffle Recipe and Preparation
Pizza Truffle Recipe and Preparation

Pizza ingredients Truffle Recipe and Preparation

In my humble opinion, the best way to enjoy a truffle pizza is certainly to grate over a white pizza with mozzarella only, without the tomato, that with the acidity that contains would cover much of the flavor of this special tuber. Despite this, They are many pizza makers that combine truffles with eggs (Bismark) baked ham, pancetta or bacon depending on personal tastes.

Pizza Truffle Recipe and Preparation
Pizza Truffle Recipe and Preparation

Preparation Pizza Truffle Recipe and Preparation

To prepare the, the leavening and the establishment of balls, Please consult our post:
Dough for homemade pizza
Leavening
The drafting of the balls
At this point, add a generous layer of mozzarella on your pizza, the truffle is grated cooked.
Bake in your oven preheated to 200/250 degrees for 15 minutes, until the edge has reached the perfect degree of browning.

Pizza Truffle Recipe and Preparation
Pizza Truffle Recipe and Preparation

Remove from the oven and at this point the grated truffle over hot mozzarella. The warmth of freshly baked pizza will release truffle pizza on an exceptional perfume.
Cut into wedges and serve your pizzas piping hot.
I hope I was clear with the information to make this delicious pizza with truffle. Write your comment and your recipes of pizza with truffle on this page.
To learn more about the truffle can consult wikipedia.

Pizza Truffle Recipe and Preparation
Pizza Truffle Recipe and Preparation
Porridge Ceci

Porridge Chickpeas Recipe Simple and Tasty

The chickpea flour is a pie very low which is prepared with chickpea flour, water, salt and extra virgin olive oil. Ligurian dish, but also it is known to pisa, leghorn, in nice and across the piedmont. It can be combined with other ingredients such as onions, anchovies, sausage and finally sprinkle with black pepper.
It is cooked in a wood stove or to home, and the cooking takes on a vibrant golden color. Some food companies will distribute a version precooked packaged only to be heated in the oven.

Porridge Ceci
Porridge Ceci

Porridge Chickpeas Recipe Simple and Tasty

This recipe is for 6 people. 15 minutes of preparation, 8 hours of rest, and 30 minutes cooking.
Ingredients: 250 grams of chickpea flour, 700 ml of water, a pinch of salt and pepper, 70 ml of extra virgin olive oil.

Porridge Ceci
Porridge Ceci

Porridge Chickpeas Recipe Simple and Tasty

Place the chickpea flour in a bowl and slowly add the water, stirring with a whisk to remove any lumps. You will get a liquid, velvety, Stirring the mixture, You will form a foam that will have to remove with a strainer perforated. Let stand for 8 hours at room temperature, stirring and foaming the compound. After 4 hours add the extra virgin olive oil, stirring with whisk.
After 8 hours recommended, the batter is ready to be cooked. Complete this by adding salt and pepper.

Porridge Ceci
Porridge Ceci

Porridge Chickpeas Recipe Simple and Tasty

Cooking. Grease a pan with low sides by oil and pour the batter.
Bake the pan in a preheated oven at 200/220 degrees for 30 minutes until the surface is golden and crispy.
Remove from oven and let cool before serving.
Cut into squares or diamond shapes porridge and serve with cheese, vegetables and salami, but it is also delicious natural, a snack or as an aperitif.
The chickpea flour is a food suitable for any diet, including the vegan, suitable for those who are lactose intoillerante and for those suffering from celiac disease, also suitable for subjects with metabolic diseases.
The average portion of chickpea flour is 300 grams which is equivalent to 290 Kcal.
How to prepare your home the chickpea flour? Give your recipe in the comments on this page.
Read more on the chickpea flour, you can consult wikipedia.

Porridge Ceci
Porridge Ceci
Tools To Make Pizza House

Tools To Make Pizza House

In recent years, home baking has taken hold in many Italian families. The homemade pizza is now available to everyone. Unlike some years ago, when it was more difficult to find good ingredients to make a good pizza at home, today you can find on the shelves of supermarkets any product, so with some simple trick we can cook at home a good pizza as that of pizzerias.

Tools To Make Pizza House

To facilitate the task of preparation of the pizza, mix seasonings and cooking, here's a list of stuff that everyone should have at home.
Baking sheet blue steel 30 x 40 cm, E’ the classic pan used to cook all the pizza for pizza, and these are the standard sizes of the furnaces of home.

Tools To Make Pizza House
Tools To Make Pizza House

Refractory stone for direct cooking of bread and pizza in the oven. It is preheated in the oven and ensures even cooking and perfect.

Tools To Make Pizza House
Baking stone to bake the pizza

Wooden shovel to bake pizzas, made with a suitable timber and smooth to make the operation of bake the pizzas much simpler.

Tools To Make Pizza House
Wooden shovel to bake the pizza

Thermometer probe. This very useful tool in the kitchen is used to measure the temperature of the dough for a careful control in the management of the dough in the refrigerator at home.

Tools To Make Pizza House
Thermometer probe for the control of the mixtures

Pliers to churn out trays of pizza. Allow us to ease handling trays of pizza in the oven.

Tools To Make Pizza House
Tongs to handle hot pans

Boxes of rising pizza. Measures 60 x 40 cm, white, indispensable at home and in the pizzeria when we prepare the dough and leave it to leaven.

Tools To Make Pizza House
Cassettes for leavening dough

Chopping wood for pizza and the wheel to cut into wedges your pizzas.

Tools To Make Pizza House
Cutting board for pizza

Monopizza oven for cooking perfect as that of the pizzeria.

oven pizza
Last but not least important, are the raw materials. Always use quality flour, fresh yeast, a good tomato sauce and mozzarella pizza.
I have a feeling, however, to be able to give advice: in life and at work are essential equipment sacrifices and willingness; but they must be accompanied by passion. Leave your comment on this page.
If you want to learn more about the equipment pizzeria consults wikipedia.

Tools To Make Pizza House

sourdough

Yeast and How to Keep it how to prepare

The sourdough or if you prefer to call it sourdough or if you follow the trend will call definitely sourdough, It is very simple to make at home and very satisfactory results.
It is often used for dough with long proofing, 24-48 hours, dough to be kept in the refrigerator.
If you are one of those who makes the pizza at home once a week and does not have much time to advise you not to take even consider the idea of ​​producing your staff to use yeast to the dough for pizza.
La pizza fatta in casa, indeed, because of the short time we have available is mixed and barely leavened is leveled and fired within a few hours. To get quick results, it is advisable to use the classic yeast.
For anyone in the house often panificano, Firing sweets, croissants, donuts and panettone, It is how to prepare yourself a great sourdough.

Yeast and How to Keep it how to prepare

sourdough
Mother Yeast

The dough is alive, therefore it should be treated and go “refreshed weekly with new flour and water.
Ingredients:
200 gr flour 0
100 ml water
1 teaspoon of honey
Procedure:
Mix these ingredients with a spoon until a smooth ball and homogeneous.
Let rise in a bowl covered with a cloth 48 hours
If you spend 48 take hours 200 gr of compound and mixed with:
200 gr flour 0
100 ml water
This second method is called "refreshing" which means food sourdough with new water and new flour. Once completed this second dough you can leave a few hours in a glass jar at room temperature for starts rising and then put it in the fridge.

Yeast and How to Keep it how to prepare

sourdough
sourdough

Once you make the dough, every 5/7 days, It is powered according to this proportion: it weighs 200g must be added 200 grams of flour and new 100 ml of new water.
After a few weeks and 4-5 refreshments will finally test your sourdough preparing at home maybe bread or similar. Nothing pizza for the moment, the yeast would not be strong enough to react quickly so sfornereste bad pizza.
Leave your comment about this article.
To explore this topic, you can consult our previous article:”sourdough or yeast dough for pizza”
If you want to know more about different types of yeast, read our post: “Types of yeast”
If you want to know more about yeast, consultation wikipedia

sourdough
sourdough